Tucker's nantucket blueberry souffle pancakes

Yield: 1 servings

Measure Ingredient
3 cups Pastry flour
1 tablespoon Baking powder
1 cup Buttermilk
2 \N Eggs
1 ounce Vanilla oil
2 ounces Sugarcane syrup
1 cup Blueberries
\N \N Sugar for sprinkling
\N \N Mint leaves
\N \N Blueberry puree


In a medium bowl combine pastry flour and baking powder. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well. Let sit for 10 minutes.

In a heated saute pan spoon the batter into a ring mold lined with parchment paper. Sprinkle with ¼ cup of blueberries and sprinkle with sugar. Cook until a brown crust forms and flip.

Serve with blueberry puree and mint leaves.

Yield: 4 pancakes

Converted by MC_Buster.

Per serving: 319 Calories (kcal); 12g Total Fat; (31% calories from fat); 20g Protein; 37g Carbohydrate; 383mg Cholesterol; 1839mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 1 ½ Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9341 Converted by MM_Buster v2.0n.

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